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Lamb Kalya with Yogurt and Cream Recipe

A rich and aromatic Mughlai dish, Lamb Kalya with Yogurt and Cream features succulent lamb simmered in a luxurious gravy made with yogurt, fresh cream, and warm Indian spices. This traditional recipe offers a melt-in-your-mouth texture and layers of royal flavor perfect for festive dinners or special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 520 kcal

Ingredients
  

For the Marinade:

  • 1 kg 2.2 lbs lamb (bone-in shoulder or leg)
  • 1 cup plain full-fat yogurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 1 tsp red chili powder

For the Gravy:

  • 3 tbsp ghee or neutral oil
  • 2 large onions thinly sliced
  • 1 bay leaf
  • 4 –5 green cardamoms
  • 4 cloves
  • 1 small cinnamon stick
  • 1 black cardamom optional
  • ½ tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ cup thick yogurt whisked
  • ½ cup fresh cream
  • 10 –12 cashew nuts or almonds soaked and ground into paste
  • Salt to taste
  • ½ –1 cup warm water or stock

Optional Garnish:

  • A few saffron strands soaked in 2 tbsp warm milk
  • Fried onions
  • Slivered almonds or chopped mint

Instructions
 

Step 1: Marinate the Lamb

  • In a bowl, combine yogurt, ginger paste, garlic paste, salt, turmeric, and chili powder.
  • Add lamb pieces and coat well. Cover and marinate for at least 2–4 hours, preferably overnight.

Step 2: Caramelize the Onions

  • Heat ghee in a heavy pan. Add cumin seeds, bay leaf, cardamoms, cloves, cinnamon, and black cardamom.
  • Once fragrant, add sliced onions. Cook on medium heat for 15–20 minutes until golden brown.

Step 3: Brown the Lamb

  • Add marinated lamb to the pan. Sear for 6–8 minutes on high heat until lightly browned.

Step 4: Build the Curry Base

  • Stir in coriander powder and garam masala.
  • Add the ground cashew or almond paste and cook for 5 minutes until the oil separates.

Step 5: Simmer Gently

  • Lower heat and slowly stir in whisked yogurt. Cook gently while stirring to prevent curdling.
  • Add ½ to 1 cup warm water or stock. Cover and simmer on low for 45–60 minutes or until lamb is tender.

Step 6: Finish the Dish

  • Stir in fresh cream and saffron milk. Let simmer for another 5–7 minutes.
  • Adjust salt and garnish with fried onions, mint, or slivered nuts.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Reheat gently with a splash of water or cream.
  • Freezer-Friendly: Store in freezer-safe containers for up to 2 months.
  • Thaw and reheat slowly.
  • Variations:Use chicken for a quicker version (cook 25–30 mins).
  • Substitute cashews with almonds.
  • Skip nuts for a nut-free version, and increase cream.
  • Serving Suggestions: Pair with saffron rice, sheermal, or naan.
  • A side of mint raita enhances the experience.